Otah Otah – 乌达乌达

A spicy steamed parcel of minced fish, wrapped in banana leaves & flame grilled to perfection, resulting in such mouth watering goodness. Otah is truly a local dish and hawker classic that many of us will remember from our childhood days.

In our search for doing a drool-worthy Otah, we determined that it is key to combine the right blend of spices with the right kind of fish and coconut milk such that you get a light and fluffy result – and we selected the popular batang fish, combined with prawns for that.

If you’re looking to cook some grilled Otah Otah, give it a go, it worked well for us so we’re hoping to see how well it’ll go for you!

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  • Servings: 4

  • Time: 12 min

  • Skill: Easy

Ingredients

  1. 30 g dried chilies seeds removed

  2. 30g lemongrass softpart only

  3. 4 kaffir lime leaves

  4. 250 g shallots

  5. 25g galangal

  6. 10 candlenuts

  7. 20g belacan

  8. 1 tbsp turmeric powder

  9. ⅓ cup oil

  10. 1 tbsp coriander powder

  11. 1 tbsp sugar

  12. 1 tsp salt

  13. 400g batang fish meat / spanish mackerel

  14. 200g of peeled prawns

  15. 2 eggs

  16. 100 ml coconut milk

  17. oil for banana leafs

  18. 12 banana leaves 26 cm by 18 cm

  19. 24 x toothpick

  20. 30 g dried chilies seeds removed

  21. 30g lemongrass softpart only

  22. 4 kaffir lime leaves

  23. 250 g shallots

  24. 25g galangal

  25. 10 candlenuts

  26. 20g belacan

  27. 1 tbsp turmeric powder

  28. ⅓ cup oil

  29. 1 tbsp coriander powder

  30. 1 tbsp sugar

  31. 1 tsp salt

  32. 400g batang fish meat / spanish mackerel

  33. 200g of peeled prawns

  34. 2 eggs

  35. 100 ml coconut milk

  36. oil for banana leafs

  37. 12 banana leaves 26 cm by 18 cm

  38. 24 x toothpick

Instructions

  1. Remove seeds from 30g dried chillies

  2. Then soak with hot water for 30 mins

  3. Slice 30g lemongrass

  4. Slice 4 kaffir lime leaves into thin strips

  5. Add rehydrated chillies to food processor, together with 250g shallots, 25g galangal, sliced lemongrass, 10 candlenuts, 20g belacan, 1 tbsp turmeric powder and blend into a fine paste

  6. Add paste to a pan heated with 1/3 cup oil

  7. Add 1 tbsp coriander powder, 1 tbsp sugar, 1 tsp salt, and stir fry til oil starts to split

  8. Set aside and let it cool down to room temperature

  9. Add 400g of batang fish meat into food processor, with 200g of peeled prawns and blend into paste

  10. Add 2 eggs, 100g coconut milk, all of the spice paste, kaffir lime leaves, and blemd them all together

  11. Brush oil on the dull side of a 26cm by 18cm banana leaf

  12. Add 2 spoonfuls of otak mix, and fold the sides of the banana leaf

  13. Secure both ends of the leaf with toothpicks

  14. Cook them on the grill for 5-6 mins on each side

  15. Remove seeds from 30g dried chillies

  16. Then soak with hot water for 30 mins

  17. Slice 30g lemongrass

  18. Slice 4 kaffir lime leaves into thin strips

  19. Add rehydrated chillies to food processor, together with 250g shallots, 25g galangal, sliced lemongrass, 10 candlenuts, 20g belacan, 1 tbsp turmeric powder and blend into a fine paste

  20. Add paste to a pan heated with 1/3 cup oil

  21. Add 1 tbsp coriander powder, 1 tbsp sugar, 1 tsp salt, and stir fry til oil starts to split

  22. Set aside and let it cool down to room temperature

  23. Add 400g of batang fish meat into food processor, with 200g of peeled prawns and blend into paste

  24. Add 2 eggs, 100g coconut milk, all of the spice paste, kaffir lime leaves, and blemd them all together

  25. Brush oil on the dull side of a 26cm by 18cm banana leaf

  26. Add 2 spoonfuls of otak mix, and fold the sides of the banana leaf

  27. Secure both ends of the leaf with toothpicks

  28. Cook them on the grill for 5-6 mins on each side